Top 10 Cheesecakes in Manila (2015 Edition)

(SPOT.ph) We’re just going to go ahead and say it: It gets doubly hard each year to handpick Manila’s best cheesecakes when a number of variants keeps sprouting left and right—nonstop. Though seemingly unthinkable at the onset, we’ve managed to narrow down our favorites from across the Metro based on the following criteria: overall taste, density, and uniqueness (after all, cheesecakes are a dime a dozen now).

Read on to find out which cheesecakes made this year’s list—these are those that have perfected the balance of sweet and tart, are smooth from end to end, and flaunt pure decadence that will keep us captivated for a long, long time.

All SPOT.ph Top 10 lists are researched, paid for, tested, and selected by the writers and editors. They are discreetly conducted without any notice made to the restaurants or their owners.

Baked daily and in limited qualities, the cake is textbook—a lean graham crust, a tart cream cheese base, whipped cream, and when you finish your dessert literally with cherries on top, you know you're in for a treat. The texture is rich, almost like a very thick ice cream, but the flavors are so light, with that slight tanginess showing up after a few forkfuls. You won't have trouble finishing this number, for sure.

Amid the steak and the pancakes and the sinigang, Mamou's cheesecake comes out swinging. This creation is stripped down, perfect in its simplicity: It proves that all a good cheesecake needs is a velvety base and a tasty, solid crust. The side of slightly sweet whipped cream is a bonus for those who’d like a boost of flavor in each forkful.

Mamou has branches at Serendra, Bonifacio Global City; and G/F Power Plant Mall, Rockwell, Makati City. Read more about Mamou.

8. Sobremesa’s Salted Caramel and Banana Cheesecake (P220)

Chef Benjo Tuason's restaurant may be new, but, man, does it know how to make a first impression. The glazed bananas on top start you off with a punch of sweetness. Once that clears away, you'll appreciate the salty notes from the caramel. It’s a seamless fusion of flavors from Sobremesa’s South-American and Filipino culinary influences.

When it comes to the cheesecake game, Le Petit Soufflé takes on a different tack with this sinful opus, the Manchego and Parmigiano Reggiano Cheesecake. Chef Miko Aspiras' version looks more like a small wheel of cheese than a cheesecake (the flavors are so defined that it might as well be). The Manchego and Parmesan combine to create a sharp note, which is nicely contrasted by the sweet, fluffy base and the side of subtle vanilla cream.

Le Petit Soufflé is at 3/F Century City Mall, Kalayaan Avenue, Poblacion, Makati City. Read more about Le Petit Soufflé.

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6. Slice’s Yema Cheesecake (P260)

Slice’s Yema Cheesecake is an obvious treat for those with a sweet tooth. The cake finds its star in the sweet stop’s signature yema that pairs well with whipped cream and chunks of praline walnuts and almonds. The cream cheese base is insanely dense and creamy, lending a hand to each bite’s truly sinful and distinct taste.

Of the many cheesecakes in Gregory Guy’s impressive collection, the Quezo de Bola variant (from his Filipino-themed line) had us smitten at first bite. Edam isn’t the shyest of flavors, and the young chef uses that to great effect. This cheesecake is made from scratch using only premium ingredients, and each forkful is enough validation that, yes, this cake is first rate. The salty-tangy cheese notes are loud and proud in every dense serving.

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Cheesecakes by Guy is at 2/F Eastwood Mall, Libis, Quezon City. Read more about Cheesecakes by Guy.

4. Duck & Buvette’s Earl’s Cheesecake (P190)

French bakery and bistro Duck & Buvette’s Earl’s Cheesecake is starting to become a favorite among dessert fans (duck confit, what?). The huge nut-brown slab, free of any ornate toppings, speaks for itself. The flavors in this homemade cheesecake are refreshingly different but pleasing: fresh Madagascar vanilla beans and Earl Grey tea that leave a fragrant flavor after each bite.

If we could give an award for best in presentation (and longest name), Blackbird’s cheesecake would be a clear winner. This cheesecake is a stunner, a visual masterpiece featuring all things nice: macadamias, caramelized bananas, and a spread of dulce de leche. The cream cheese base on its own is a keeper, acting as the extremely packed stronghold of the cake’s special play on textures and flavors.

Whatever brew you’re having (a Flat White or a Mocha perhaps?) at Toby’s Estate, make sure that their Pistachio Cheesecake stays in the picture. This decadent concoction is a revelation, pairing wonderfully with just about any coffee variety there is. Its creamy, almost pasty base highlights the light aftertaste of the pistachio nut—a gentle complement to the hefty dollop of whipped cream and the rich caramel sauce.

It’s no surprise that our top-of-mind cheesecake remains unbeaten for another year. The reason is simple: It’s one of a kind. This melt-in-your-mouth cheesecake reinforces what we already know about The Cake Club. They don’t do shortcuts on their cakes and pastries, and they use only the finest ingredients. Their Baked Cheesecake, for one, is still every bit the richest, creamiest, and most flavorsome (even in its barest form) of them all. It’s crystal clear: The Cake Club knows exactly what it’s doing.